Et fellesskap av mennesker i og utenfor Alrek Helseklynge, for å plante, ta vare på og plukke frukt fra fem plommetrær plantet i hage til Årstadveien 17. Studenter, ansatte, forskere, administrasjon, pasienter, kantineansatte og byggets naboer og besøkende, var invitert alle til å ta del i prosjektet.
May 2020 - September 2023.
Norsk.
English.
Les om vår siste samling: Matlagingsverksted og presetasjoner
︎︎︎ Alrek Helseklynge
︎︎︎ KORO
Nettstedet er støttet av Bergen Kommune.
Recipes.
Food is an important tool for learning about other people, their histories and cultures. Most people have a favourite food and a story to go with it, and Amber often uses food in her art practice as a way to open up conversation and understanding. In this project, we are collecting recipes uses plums from different people.
Hermetiserte plommer til dessert
Fra Anne Lill Stene, cook and food entrepreneur behind Stene Matglede Catering and Lunsj på Hjul.
About 3 kg of plums
1 liter of water
600 g of sugar
Possibly some spices such as a cinnamon stick, a vanilla stick, a couple of star anise or some cloves
1 liter of water
600 g of sugar
Possibly some spices such as a cinnamon stick, a vanilla stick, a couple of star anise or some cloves
- Rinse the plums, but leave the skin and stones in. The stone helps to give a hint of almond to the finished plums, and they are easy to take out later.
- Boil the sugar syrup and add spices if you wish. Or you can make slightly different jars with different flavours by putting a little of each spice in different jars
- Add the plums to the sugar and cook on a medium heat for about 10 minutes.
- Put the plums into clean, sterilized glasses.
- Put on a tight lid and screw on tightly. Turn the glass upside down so that the heat sterilizes the air and let the glass stand upright while it cools.
- Store cool and serve with, for example, vanilla sauce or ice cream.If you want to add something extra crispy, shake some oatmeal and sunflower seeds in a frying pan with a little honey until it caramelises. Then crush in a mortar and pestle and serve with the plums and ice cream.
Plomme Smuldrepai from Brit Jorun Liseth, Fysioterapeut, Ortopedisk Avdeling, Haukeland Universitetssykehus and Masterstudent i Helse og Samfunn, Universitetet i Bergen.
2 dl fine spelt flour
2 dl rough spelt flour
1.5 dl oatmeal
0.5 dl chopped nuts (almonds, walnuts)
0.5 dl sugar
1 tsp vanilla powder
1 tsp ground ginger (or cinnamon for variety) 200 g butter
500 g plums
0.5 dl sugar
2 dl rough spelt flour
1.5 dl oatmeal
0.5 dl chopped nuts (almonds, walnuts)
0.5 dl sugar
1 tsp vanilla powder
1 tsp ground ginger (or cinnamon for variety) 200 g butter
500 g plums
0.5 dl sugar
- Mix together all of the dry ingredients.
- Rub the butter into this, or heat it in the microwave and stir it in to make a crumbly pie dough.
- Cut the plums in half, remove the stone and cut the plums into cubes.
- Place the plums in a greased, ovenproof dish and mix in the sugar.
- Place the crumbly pie dough over the plums.
- Bake at 175c for about 70 minutes, depending on how big the form is (and how thick the pie is).
- The pie is ready when the crumb topping is browned and the plum juice is bubbling.
This is what I like about this recipe:
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The freedom. With crumbles, there is no stres. Was 1 dl too much or too little flour? Do you have wheat flour instead of spelled flour? Want to ditch the nuts? Do you have a dollop of sour cream you want to use up? Do you have neither vanilla powder nor ginger, or do you like cinnamon better anyway? Do you not have plums at all, but actually rhubarb? Everything works. Here there is nothing to raise or kneed together. The pie will never be wrong, it will just be different. That's exactly what makes it always a bit exciting.
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The nutritional content. Wholemeal flour, oatmeal, nuts, ginger and plums are full of fibre, vitamins and antioxidants. This gives building materials for good intestinal flora, good immune defense and, not least, a good mood. The pie has a lot of sugar, but the nutritional content still means that it is not only good for Saturdays. It is suitable as a cozy evening meal on an average weekday.
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The seasonal connection. Food eaten in season is the freshest, cheapest and most nutritious. Plums come in autumn and rhubarb in spring. It feels good to notice the season both through the sight of trees, the smell of the earth and the taste of the food. To be present in the present. Enjoy the food!
Images from Brit Jorun Liseth.